Name: Bruce Marder's Flourless Chocolate Cake
Ingredients: 2 tb Melted unsalted butter or margarine; 1/2 c Plus 2 tablespoons unsalted butter or margarine; 1 1/2 c Sliced almonds; 5 oz Melted semisweet chocolate; cooled; 5 Eggs; separated; 1/2 c Sugar; 2 tb Unsalted butter or margarine; 3 tb Honey; 1/4 c Water or coffee; 6 oz Semisweet chocolate; chopped

Love is not just happy smiles or pleasant words. A critical test of genuine love is whether we are willing to confront and discipline those we care for. Nothing is more difficult than disciplining a brother or sister in Christ who is trapped in sin. It is always agonizing work – messy, complicated, often unsuccessful, emotionally exhausting, and potentially divisive. This is why most church leaders avoid discipline at all costs. But that is not love. It is lack of courage and disobedience to the Lord Jesus Christ, who Himself laid down instructions for the discipline of an unrepentant believer (Matt. 18:17-18).

Alexander Strauch

CATEGORY	CUISINE	TAG	YIELD
Eggs			8	Servings

INGREDIENTS

2	tb	Melted unsalted butter or margarine
1/2	c	Plus 2 tablespoons unsalted butter or margarine
1 1/2	c	Sliced almonds
5	oz	Melted semisweet chocolate; cooled
5		Eggs; separated
1/2	c	Sugar
2	tb	Unsalted butter or margarine
3	tb	Honey
1/4	c	Water or coffee
6	oz	Semisweet chocolate; chopped

INSTRUCTIONS

CHOCOLATE GLAZE
Source: LA Times - April 9, 1995 article by Judy Zeidler.
This recipe is from Bruce Marder who owns a few restaurants in L.A., West
Beach Cafe, Rebecca's, and DC3.
Cake: Generously brush 9-inch round cake pan with 1 tablespoon melted
butter. Line bottom with round of parchment or wax paper. Brush with
remaining melted butter. Sprinkle generously with sugar.
In food processor fitted with knife blade, cream butter. Add almonds and
beat until mixture comes together. Add melted, cooled chocolate and blend
well. Add egg yolks, 1 at a time, and continue blending until smooth and
fluffy.
In large bowl of electric mixer, beat egg whites until foamy. Add sugar and
beat until smooth and firm. Fold in 1/3 of egg white mixture to lighten and
fold in remaining egg whites gently but thoroughly.
Spoon batter into prepared cake pan. Bake at 400 degrees 10 minutes, then
reduce oven temperature to 250 degrees and bake 1 hour and 30 minutes,
until cake is crusty on top and toothpick inserted in center comes out dry.
Cool on rack. Invert onto large plate, peel off parchment paper and invert
onto cake plate. Pour Chocolate Glaze over cake and spread or tilt cake
until completely covered.
Chocolate Glaze: In heavy saucepan, combine butter, honey, and water. Bring
to boil, remove from heat and add chocolate. Beat until stiff enough to
spread or drizzle over cake. If glaze is not thick enough, return to heat
and simmer 3 to 5 minutes, mixing constantly.
From: Jack and Kay Hartman (hartmans@ix.netcom.com)
Posted to FOODWINE Digest  by Ana Kurland <akur@LOC.GOV> on Nov 18, 1997

A Message from our Provider:

“Faith without works is empty – and vica versa.”